A Layered Coconut Oolong with Roasted Hojicha Foam
Hojicha Coconut Oolong Tea Cream Foam is a layered cup that stacks three clear parts: a light coconut base, an amber layer of Dong Ding oolong, and a cap of roasted hojicha cream foam. Poured slowly, the oolong settles into a gorgeous amber band between the coconut below and the foam above, so it looks as good as it drinks. It comes together in four quick steps and makes an easy, eye-catching addition to a café or boba menu.
It's a study in contrast. Coconut water and a little cane sugar give a light, clean base, while Dong Ding oolong brings a roasted, nutty depth with a smooth finish. On top, the hojicha cream foam doubles down on that roasted character — toasty, lightly caramelized notes from hojicha powder, carried by a creamy foam. Sipped through the foam, each mouthful moves from roasted and creamy into the oolong, then finishes clean and coconut-sweet.
It's built for service. The hojicha cream foam and the oolong base can both be prepped ahead and held chilled, so each cup is just coconut base, ice, a slow pour of oolong, then foam. Because the foam uses hojicha powder and foam powder at a fixed ratio, it batches and repeats consistently. Lean the cane sugar up or down to match your customers, and the same hojicha foam carries over to other drinks — an easy way to build a roasted-tea series on your menu.
Ingredients
Dong Ding Oolong Espresso Tea Base | 150 ml
Coconut Water | 100 ml
Cane Sugar Syrup | 20 ml
Ice Cubes | Fill approximately 80% of the cup
Topping
Hojicha Cream Foam | As needed (make ahead — see Tips)
🍹Directions
Blend the Coconut Base
In the serving cup, combine coconut water and cane sugar syrup. Stir into a light, refreshing coconut base.
Add Ice
Fill the cup with ice to about 80% full.
Layer the Oolong
Slowly pour the Dong Ding oolong tea base down the inside of the cup to form an amber layer.
Top with Foam & Serve
Gently layer the hojicha cream foam on top, then serve immediately.
🏷 Tips
Make the hojicha cream foam ahead: blend Hojicha Flavor Powder 15 g, Original Foam Powder 70 g, and Ice Water 280 ml until smooth. Keep chilled at 0–4°C (32–39°F) and use within about 8 hours; scale proportionally for production.
Pour slowly: run the oolong down the inside of the cup to keep the amber layer clean.
Prep the oolong ahead: batch the Dong Ding oolong base so each cup is just build-and-serve.
Reuse the foam: this roasted hojicha cream foam works on sparkling drinks and lattes too.
Pair it with an Apple Hojicha Sparkling Water for a hojicha set.
Building a menu? Source the wholesale ingredients from Hojalicious.
